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Creamed Scallions

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  Bring cream and garlic to a boil in a medium skillet. Lower heat
 and simmer briskly until reduced by half, about 7 minutes. Remove
 from heat.

  While cream is reducing, cook scallions with water, covered, in a
 heavy medium saucepan over moderately high heat until tender, 5 to 7
 minutes.

  Add cream mixture to scallions. Stir in parsley and salt and pepper
 to taste, then cook over moderate heat, stirring, until piping hot.

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